Instructions

1. Heat 2 tbsp. of oil in a heavy nonstick skillet over medium high heat. Brush both sides of the fish with oil, place the Copper River salmon in the pan, skin side up and cook for 3 to 4 minutes. Turn the fish over and season with your choice of seasoning. Continue to cook for another 3 to 4 minutes. If the fish is frozen, turn the heat down to medium, cover the skillet and let the fish cook for another 7 or 8 minutes or until the salmon flakes easily with a fork.

2. Brush the grill pan with vegetable oil and heat over medium-high heat. Cook the fish for 3 to 4 minutes per side, seasoning after flipping.

3. Baste the fish with oil and place in a single layer on a broiler pan. Pre-heat the broiler and cook the fish for 8 to 10 minutes. Flip the fish halfway through the cooking time. If the fish is still frozen, add an additional 4 to 5 minutes to the cooking time.

4. Add water, wine or court bouillon to a large saucepan or poaching pan. Bring the pan to a simmer over medium-low heat. Lay the fish gently into the water and continue to simmer for 4 to 6 minutes. If the fish is still frozen, add an additional 3 to 5 minutes.

5. Prepare the grill by heating the charcoal and oiling the grill rack. Brush the salmon with oil and cook over hot coals for 8 to 10 minutes, turning once during the grilling process. If the fish is frozen, move to indirect heat and continue to cook for an additional 4 to 5 minutes.